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Yield: 2 Servings
| 3 | lb | Pork roast, fat trimmed, |
| | | Boiled, cooled, shredded by |
| | | Your own little fingers so |
| | | As to be stringy. |
| 1 | md | Onion, chopped fine |
| 1 | cl | Garlic, minced |
| 2 | tablespoon | Oil |
| 2 | tablespoon | Brown sugar |
| 1 | tablespoon | Horseradish |
| 2 | tablespoon | Vinegar |
| 1/8 | teaspoon | Black pepper |
| 1/8 | teaspoon | Cayenne pepper |
| ½ | tablespoon | Dry mustard |
| 1 | teaspoon | Salt |
| ½ | cups | Celery |
| 1 | cups | Water |
| 4 | tablespoon | RealLemon concentrate |
| 1 | cups | Red Gold catsup |
| 3 | tablespoon | Worcestershire sauce |
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